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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 16 servings |
||
| Calories 257 | ||
| Calories from Fat 156 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.4g | 26% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 344mg | 14% | |
| Potassium 149mg | 4% | |
| Total Carbohydrate 24.0g | 8% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 3.3g | ||
| Protein 3.7g | 7% | |
Sweet Corn Cake
By: AnnieLynne
Jun 17, 2009
Reminds me of Chi-Chi's corn cake... mmmmm! I make this with reduced-fat sour cream and light butter. No one's noticed the difference yet!
SERVES 16
Ingredients
-
1 (8 1/2 ounce) box Jiffy cornbread mix
- 2 eggs, well beaten
- 2 tablespoons sugar
- 1 cup sour cream
- 1 cup butter, softened
- 1 (14 3/4 ounce) can cream-style corn
- 1 (14 3/4 ounce) can corn
Directions
1
Preheat oven to 350°F.2
Spray 9x13 pan with non-stick spray.3
Combine all ingredients in a large mixing bowl.4
Spread evenly in pan.5
Bake at 350F for 40-45 minutes. Cake will be "set", but still soft and moist.6
Allow to rest for 5 minutes before serving.
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Browse similar recipes by category
- Course > Side Dishes
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Trinkets
On Sep 14, 2009
I thought this was going to be cake-like. Instead it was a pudding. Made and reviwed fo 2009 Fall PAC.
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